Thanks to the careful work of some amazing UK farmers and plant breeders, the different colours, textures and flavours of new wheat crops are slowly becoming available to UK bakers. It’s an exciting time to be a baker, working with these unfamiliar flours, adapting to farm, grain and harvest changes, and sharing that journey with the people we feed. Acknowledging the vital importance of this crop diversity for soil and human health, Small Food Bakery and Wakelyns Bakery wanted to share it with their customers. They needed a suitably sized tin to bake a standard UK large 800g loaf, using wholegrains and sourdough. However, they couldn’t find any with the right proportions. The majority available off the shelf with big bakery equipment manufacturers are for large-scale produced, yeasted white loaves. Campbell came to the rescue! After lots of shape and size trials, we finally have a tin we love, and we hope you do too!
In using the whole grain, we are using all of the work of our farmers – none is going to waste in sifting – and telling the whole story of the seed to the loaf, and the many hands who make it. Plus, nutrition = flavour with these UK wholegrain tins, packed full of so much goodness and deliciousness too!
Here’s the recipe. Use your local or UK wholegrain flour, and tweak the water and timings to suit its personality – HAVE FUN!